Phil Vickery’s chicken salad with tomatoes, olives and capers

With the capers, this is a punchy little salad. Use the most flavoursome tomatoes you can find; it will make all the difference to the taste.

phil vickery chicken salad
Kate Whitaker

SERVES 2

PREPARATION TIME 10 MINUTES, PLUS MARINATING

1 small shallot, sliced into fine rings
250g ripe mixed tomatoes, cut into bitesize pieces
1 tsp capers
40g black olives, stoned
10 fresh basil leaves, torn or roughly chopped, plus extra to serve
2 tsp extra virgin olive oil
2 small chicken breasts, poached, skinned and cooled
freshly ground black pepper

1. Mix the shallot, tomatoes, capers, olives and basil with the oil and a grind of black pepper. Slice the chicken and stir gently through the tomato mixture. Cover, chill and leave the flavours to marinate for up to an hour, if you can.

2. Serve the chicken salad with all the tomato juices and a few extra fresh basil leaves.

COOK’S TIP

If you want to dress this salad up a bit, try adding different coloured tomatoes.

ENERGY 325kcals PROTEIN 39g FAT 11g SATURATED FAT 1.9g CARBOHYDRATE 5.8g TOTAL SUGARS 4.4g SALT 1.3g SODIUM 516mg FIBRE 2.7g

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